Salads with chips are easy to prepare, tasty and so original that they are not ashamed to decorate the festive table.

Now the expanses of the "global web" offer many variations of this dish. Only chips that symbolize the petals and olives resembling sunflower seeds remain unchanged. We have a classic recipe for “Sunflower” salad with potato chips!

• chicken fillet (smoked) - 300 g;
• eggs - 3 pcs.;
• champignons - 300 g;
• onion - 1 pc.;
• vegetable oil - 1-2 tbsp. spoons;
• cheese - 100 g;
• mayonnaise - to taste;
• salt to taste.

For registration:

• chips - 15-20 pcs.;
• pitted olives - 1 can;
• cherry - 1 pc.;
• parsley - 1-2 branches.

Chicken meat is cut into small pieces. Chop the onion, peel it with a knife. Rub the cheese with medium chips.

Mushrooms, thoroughly rinsing and drying, shred thin plates.

Boil the eggs in boiling water for about 10 minutes (to a hard-boiled state), then cool and clear of the shell. Three egg whites on a coarse grater, and rub the yolks with a fork into small crumbs.

Fry the onion until soft with a spoon or two of vegetable oil, and then add the mushrooms. Stirring periodically, bring the mushrooms to readiness. A few minutes before removing from heat, sprinkle the contents of the pan with salt.

Now proceed to the formation of the salad. On a round plate, spread the meat slices in an even layer, grease with mayonnaise.

From above we distribute champignons. At this stage, we do without mayonnaise, since mushrooms due to vegetable oil are already quite juicy.

Next, lay the egg white. This layer can be slightly salted. We cover the proteins with a thin layer of mayonnaise.

The next step is pouring the top and sides of our multi-layer billet with cheese chips. Once again, we coat the salad with mayonnaise.

The final step is to cover the mayonnaise layer with egg yolk crumbs. On this basis, "Sunflower" is ready. We put the salad for at least half an hour in the refrigerator for full impregnation.

Before serving, arrange our dish in the form of a flower. In a circle, insert chips into the salad, which will serve as an imitation of petals. Cut the olives into halves, lay on the egg crumbs (you can completely hide the yolk, or leave the yellow center).

We make a ladybug. To do this, put a couple of parsley leaves on the surface of the salad, and place a half of cherry on top. We form the “head” and black dots from olives. "Eyes" draw with mayonnaise.

Classic Sunflower Salad with Chips is completely ready! Good appetite!

Recipe 2: original “Sunflower” salad with chips (step by step with photo)

• Chicken fillet 600 g
• Mayonnaise 50 g
• Seedless olives 200 g
• Salt 1 pinch
• Hard cheese 150 g
• Chips Pringles 100 g
• Pickled champignons 200 g
• Chicken eggs 3 pcs.

  To make the Sunflower look as presentable as possible, buy good, expensive chips, preferably in cans, where all the chips are the same size (for example, Prings).

Recipe 3: Orchid Salad with Chips, Chicken and Korean Carrots

Such a salad can be prepared in portions - it looks very beautiful! Sausage can be replaced with chicken or beef. Salad is laid out in layers.

• korean carrots - 80 g;
• smoked sausage - 150 g;
• pickled cucumbers - 80 g;
• boiled eggs - 2 pcs.;
• hard cheese - 100 g;
• chips with a taste of salami or cheese - 50 g;
• mayonnaise to taste.

The second layer - chopped pickles or slices of pickled cucumbers + a little mayonnaise.

The next layer is broken chips (5 pieces of the most even chips left for decoration), do not grease with mayonnaise.

The last layer is chopped eggs. Top with beautiful mayonnaise.

From the chips left to form a flower in the center of the salad, decorate with greens. Wonderful salad with chips Orchid is ready! Allow the salad to soak in the refrigerator for about 15 minutes and can be served.

Recipe 4: Salad "Sail" with chips, chicken, corn

Sail - a delicious, quick salad with chips. Easy to cook. Very tasty and satisfying. It can be served on any festive table.

• Smoked Chicken 300 gr.
• Korean carrots 200 gr.
• Canned corn 300 gr.
• Eggs 3 pcs.
• Chips 60 gr.
• Mayonnaise 300 gr.

Cooking all the ingredients.

Smoked chicken cut into cubes

Spread on the bottom of the salad bowl

Lubricate with mayonnaise on top

We cut Korean carrots to make it convenient to eat

Put the second layer

Lubricate with mayonnaise again and spread the corn.

Cook eggs and three on a coarse grater

Put the last layer of eggs and grease with mayonnaise. Leave for a couple of hours to soak with mayonnaise

Before serving, crush half the chips on top, insert the remaining ones into the salad perpendicularly

Recipe 5: Chamomile salad with chips (step by step with photo)

• chicken breast 200 grams
• eggs 3 pieces
• cheese 100 gr.
• pitted olives 8-10 pieces
• chips 10 pieces
• champignons 10 pieces
• 4-5 tablespoons olive oil
• olives 5-8 pieces
• lemon ¼ pieces

Boil the chicken breast in boiling water until tender. Remove the finished chicken from the pan, cool. Then cut the chicken flesh into pieces.

Peel and wash the champignons. Then crush the mushrooms into small cubes. Pour oil into a hot pan (any one of your choice - olive, vegetable). Throw mushrooms there and fry them until golden brown. Cool the prepared mushrooms.

Cook three eggs in boiling water (hard boiled). Cool by rinsing in cold water. Peel the shell. Separate the yolks with the squirrels. Then you need to grate the egg whites coarsely, crush the yolks separately in a bowl with a fork.

We do exactly the same with cheese, as well as with egg white. Grate it coarsely too.

In a salad bowl we form a salad. Spreads a layer of chopped chicken breast and mayonnaise, then pour the fried champignons with mayonnaise. The third layer of protein, again mayonnaise, then cheese is grated (and mayonnaise). At the very end we spread the yolks. We smooth it in the refrigerator for 12 hours (insist). We take out and decorate with chips, in the middle we plant a ladybug (from tomato and olive) and bees (from olives, olives, and wings can be made from lemon). We serve.

Recipe 6: salad "Garden" (or "Goat in the garden") with chips

• Cabbage - 150 g
• Beets - 150 g
• Carrots - 150 g
• Fresh cucumber - 150 g
• Sausage - 200 g
• Chips - 100 g
• Mayonnaise
• Salt, pepper, herbs - to taste

The number of products depends on your size of the dish on which this wonderful salad will be laid out.

On a Korean grater we rub raw carrots and beets, having previously cleaned them.

Cut the cucumber, cabbage, sausage into strips, lay out also on a flat dish for vegetables.

We are reporting chips.

In the middle of the dish, pour mayonnaise and sprinkle with herbs.

In the same way we serve to the festive table, when the guests sit down just mix it. Enjoy your meal!

Recipe 7: Salad with Chips, Beans, Korean Carrots

• egg - 3 pcs.,
• boiled red beans - 150 g,
• dutch cheese - 50 g,
• korean carrots - 100 g,
• canned sugar corn - 100 g,
• salt to taste.
• mayonnaise - 2 - 3 tbsp. l
• chips with cheese or mushrooms - 70 g.

1. Boil red beans until tender and cool, boil hard-boiled eggs.
2. In a salad bowl we mix beans, chopped egg, corn, add some Korean carrots and chopped cheese into a small cube.
3. Season the salad with mayonnaise, salt to taste and mix.
4. Before serving, transfer the salad to the dish with a slide, from the chips we form 2 rows of “chamomile” petals, decorate Korean carrots and greens on top.

Recipe 8: Crab Salad with Chips and Sausage Cheese

Salad with chips and crab sticks according to this recipe I cook for almost every holiday. Such a salad is prepared very quickly, and most importantly, it turns out to be very satisfying and tasty.

• - crab sticks - 200 grams;
• - sausage cheese - 100 grams;
• - chicken egg - 2-3 pcs.;
• - chips - 50 grams;
• - mayonnaise - to taste;
• - salt - a pinch.

Put the eggs to cook. Cook after boiling water for about 10-15 minutes.

  Finely chop the crab sticks or grate it. The smaller the crab sticks, the tastier the salad will be.

  Sausage cheese spoil on a fine grater. This cheese will give the dish a taste of light smoked.

  Rub boiled eggs on a fine or medium grater.

  So that is all. All three components for the salad are ready.
  Now take a salad bowl and lay out prepared foods in layers.
  The sequence of layers is as follows. The first layer is half a serving of eggs.

  Gently squeeze the eggs with a fork, salt and season this layer with mayonnaise.
  The next layer is sausage cheese.

  Also, press the layer with a fork and season with mayonnaise. This cheese is salty, so this layer should not be salted.
  The third layer is crab sticks.

  Do not forget to soak a layer of crab sticks with mayonnaise.
  The fourth layer is the second half of the eggs. Salt, grease with mayonnaise.

  The final layer is crushed chips. I grind the chips immediately in a bag, and then pour them in crushed form directly onto the salad.

Recipe 9: a simple puff salad with chips and Korean carrots

This holiday salad is prepared very quickly, and guests usually eat it first.

  In smoked chicken breast, remove the bones and skin, you get a filet. Cut the fillet into small cubes.

Place a serving ring on a serving plate. At the bottom, put the first layer of salad with chips of chicken cubes about two centimeters thick.

Smear the first layer with mayonnaise, gently ramming the chicken.

Add Korean spicy carrot to the second layer of salad with chicken and chips.

Smear the second layer with mayonnaise and tamp.

Add tinned corn with a third layer of salad with Korean carrots and chicken. Before this, be sure to drain all the liquid from the corn can through a sieve.

Coat the third layer with mayonnaise similar to the previous layers.

  Repeat the alternation of layers until the form is filled.

When the form is filled, carefully lift the ring.

  Garnish a salad with Korean carrots and smoked breast with chips at your discretion.

Recipe 10: a simple and delicious salad with mushrooms on chips

• Chips - 1 pack;
• Champignons - 200 grams;
• Onions - 2 onions;
• Carrots - one root;
• Fresh dill greens - to taste;
• Vegetable oil for frying ingredients (not too much)

1. Mushrooms should be cut finely, fry in a small amount of vegetable oil.
2. Cut onions, add to mushrooms.
3. Rub carrots and fry in a separate frying pan.
4. Stuff the filling with chopped dill and arrange on chips.
5. Serve with a small amount of carrots.

Recipe 11: a simple salad with chips and sausage

• chicken eggs - 1-2 pieces;
• smoked sausage - 270-300 grams;
• canned corn - 370 grams;
• chips - a small packet;
• mayonnaise, greens.

1. First you need to boil the eggs, it will take about 15-20 minutes.
2. While they are preparing, it is necessary to take smoked sausage and cut it into thin strips. It is advisable that it is not hard or too fat.
3. Now you need to get a can of canned corn. Water will need to be drained first, and then put the grains in a container with sausage.
4. If by this time the eggs have been cooked, then it's time to cool and clean them. For a dish with chips, you will need to rub them, and then throw them to the rest of the products.
5. Now is the time to add mayonnaise and mix all the ingredients.
6. After that, lettuce should be placed in the refrigerator for about 30 minutes to insist.
7. Before serving, you need to decorate it with chips, laying them on the sides.
8. You will also need to add greens, for example, parsley. If desired, you can sprinkle the dish with spices.

Recipe 12: An Original Salad with Chips, Chicken, and Corn

• Chicken fillet - 300 grams
• Canned corn - 1 can
• Natural yogurt - 200 milliliters
• Pak Choy Cabbage - to taste
• Chips to taste
• Salt to taste
• Small apple - 2 pieces

The salad is well washed and dried so that it does not give a lot of water. Cut into large plates in the form of a transverse straw.

Add salt, pepper and natural yogurt. Greek yogurt is best used because it has a more specific taste with bitterness.

Mix the salad thoroughly. For adherents of proper and dietary nutrition, this is a ready-made dish that may well decorate your table.

For originality, add coarsely broken chips on top. You can serve it with mixed chips, or just sprinkled on top of the main dish.

Korean carrot salad has a lot of advantages.

It is tasty, light, goes well with many dishes (meat, fish, potatoes, pasta).

In addition, it can become the basis for the preparation of certain dishes.

Korean carrot salads recipes.

Salad with Korean carrots and ham.

Ingredients:
   - ham - 320 g
   - cheese - 220 g
   - Korean carrot - 155 g
   - fresh cucumber - 1 pc.
   - mayonnaise
   - eggs - 2 pcs.

Cooking:

1. Grate cheese, cut the ham into thin strips.

2. Grate the cucumber, drain the resulting liquid.
   3. Hard boiled eggs.
   4. Put the salad on the dish in the following order:
   - chopped cheese
   - ham, cut into strips
   - grated cheese
   - ham
   - fresh cucumber
   - Korean carrot

Grease each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figured carved. You can also add sweet and sour apple or crab sticks to the salad. From the remaining ham, make pancakes with ham.

Chicken Salad with Korean Carrot.

Ingredients:
   - chicken fillet - 1 pc.

   - hard cheese - 155 g
   - eggs - 3 pcs.
   - mayonnaise

Cooking:
   1. Boil chicken fillet, cut into strips or cubes.
   2. Cook hard-boiled eggs, grate on a fine grater.
   3. Peel the orange, cut into cubes.
   4. Grate cheese on a medium or large grater.
   5. Lay the salad in layers in the following order:
   - meat
   - Korean carrot
   - slices of orange
   - grated eggs
   - grated cheese

Grease each layer with mayonnaise.

Korean-style chicken and carrot salad is ready!

Korean carrot and prune salad.

Ingredients:
   - Korean carrot - 320 g
   - small beans - ½ cup
   - prune - 320 g
   - greenery

Cooking:
   1. Boil the beans. To speed up the process, add soda to the water (on the tip of the knife).
   2. Add the carrots to the cooled beans.
   3. Prune with boiling water, let it stand. Drain the liquid, cut it into strips.
4. Add prunes to other products.
   5. Sprinkle with chopped herbs, season with mayonnaise. Salad with prunes and Korean carrots is ready!

Korean carrot and eggplant salad.

Ingredients:
   - Korean carrot - 220 g
   - eggplant - 2 pcs.
   - mayonnaise
   - parsley
   - tomatoes - 1 pc.
   - salt
   - pepper
   - vegetable oil

Cooking:

1. Rinse the eggplant, remove the peel, cut into rings, salt, let them stand for a while.

2. After 20 minutes, wash the eggplants in water, and dry on a towel.

3. Fry the eggplant in oil, leave on a towel, allowing the fat to drain.

4. Put eggplant on a plate, grease with mayonnaise, put Korean carrots, grease with mayonnaise again.
   5. When serving, let the salad brew, decorate to taste.

Try also a hot eggplant salad.

Salad "Caprice".

Ingredients:
   - champignons - 155 g
   - sweet pepper - 3 pcs.
   - crab sticks - 220 g
   - salt
   - Korean carrot - 220 g
   - greenery

Cooking:
   1. Wash the pepper, cut the seed box, cut into strips.
   2. Boil the mushrooms, cut into slices.
   3. Cut the crab sticks into strips.
   4. Put carrots, crab sticks, mushrooms and peppers in a salad bowl, mix.
   5. Korean carrots will start the juice, so you do not need to season the salad.
   6. Add greens and a little salt to the salad.

From the remaining mushrooms, cook pork rolls with mushrooms.

Salad with Korean carrots and smoked meat.

Ingredients:
   - boiled potatoes - 3 pcs.
   - smoked meat - 220 g
   - boiled beets - 1 pc.
   - Korean carrot - 155 g
   - onions - ½ pcs.
   - yolk
   - mayonnaise

Cooking:
   1. Grate beets and potatoes on a coarse grater.
   2. Onion and meat cut.
   3. If the carrot is long, it also needs to be cut.
   4. Mix the meat and beets separately with mayonnaise.
   5. Lay the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.

Salad "Straw".

Ingredients:
   - chicken leg - 2 pcs.
   - cheese
   - cloves of garlic - 2 pcs.
   - mayonnaise
   - cucumber - 2 pcs.
   - Korean carrot - 150 g

Cooking:
   1. Boil the chicken, cool, disassemble into fibers.
   2. Cucumbers cut into small sticks, add Korean carrots, mix with garlic, squeezed through a press.
   3. Mix the salad, put on a plate, sprinkle with grated cheese.

Salad with Korean carrots and Beijing cabbage.

Ingredients:
   - Korean carrot - 85 g
   - Beijing cabbage - 120 g
   - canned corn - 120 g
   - chicken fillet - 150 g
   - mayonnaise - 3 tbsp. spoons
   - hard cheese - 55 g
   - salt

Cooking:

1. Pour the chicken fillet with cold water, boil until soft, salt, dry, cool, cut into small cubes.

2. Chop the Beijing cabbage into thin strips.

3. Grate the cheese.
   4. Combine the prepared ingredients, add canned corn and carrots in Korean.
   5. Salad season with mayonnaise.

You will also like a salad with Beijing cabbage and ham.

Korean style salad with mushrooms and carrots “Three Flowers”.

Ingredients:
   - boiled chicken - 180 g
   - eggs - 4 pcs.
   - pickled mushrooms - 150 g
   - Korean carrot - 100 g
   - mayonnaise
   - cheese - 165 g
   To decorate:
   - a tomato
   - eggs
   - parsley

Cooking:
   1. Boil the chicken, season with salt, cut into pieces, fry. This will be the first layer, grease it with mayonnaise, put the chopped mushrooms.
   2. The next layer is Korean carrot, brush with mayonnaise.
   3. Grate eggs, lay on top of mayonnaise.
   4. Sprinkle with grated cheese, grease with mayonnaise.
   5. Top the salad with a flower made of tomato, egg and parsley.

Salad with Korean carrots, oranges and chicken.

Ingredients:
   - smoked chicken legs - 1 pc.
   - Korean carrot - 220 g
   - eggs - 3 pcs.
   - orange - 1 pc.
   - hard cheese - 120 g
   - mayonnaise

Cooking:
   1. Boil eggs, grate.
   2. Cut the ham into strips, the orange into cubes.
   3. Grate the cheese.
   4. Lay the salad in layers:
   - chicken leg
   - mayonnaise
   - Korean carrot
   - mayonnaise
   - orange
   - mayonnaise
   - cheese

From the remaining fruits, you can cook a casserole with oranges.

Decorate the salad to your liking.

Salad with Korean carrots, cheese and ham.

Ingredients:
   - ham - 320 g
   - Korean carrots - 155 g
   - cheese - 220 g
   - fresh cucumber - 1 pc.
   - mayonnaise
   - eggs - 2 pcs.

Cooking:
   1. Grate the cheese on a grater (coarse).
   2. Cut the ham into strips.
   3. Grate the cucumber, drain the allocated juice.
   4. Hard-boiled eggs.
   5. Put the salad on the dish, alternating layers:
   - cheese
   - ham
   - cheese
   - ham
   - cucumber
   - Korean carrot
   Salad grease with mayonnaise and slices of boiled eggs.

Salad of Korean carrots, corn and chicken "Ginger".

Ingredients:
   - boiled chicken breast
   - a jar of canned corn
   - Korean carrots - 120 g
   - orange or yellow bell pepper
   - chips - ½ pack
   - cloves of garlic - 5 pcs.
   - mayonnaise
   - ground black pepper
   - a hen

Cooking:
   1. Clean the chicken from the bones, cut into cubes.
   2. Add the cubes of sweet pepper.
   3. Cut the Korean carrots, add to the salad bowl.
   4. Add the garlic, corn.
   5. Pepper, salt, add mayonnaise.
   6. Serve the salad with chips when serving.

Korean Carrot Corn Salad  ready !.

Salad with crackers, cream cheese and Korean carrots.

Ingredients:
   - carrots - 2 pcs.
- processed cheese - 2 pcs.
   - loaf - ¼ part
   - cloves of garlic - 4 pcs.
   - pepper
   - salt
   - vegetable oil - 120 ml
   - mayonnaise - 220 g
   - vinegar - 2 tablespoons

Cooking:
   1. Rub the carrots on a grater, add salt, black pepper.
   2. Pour vegetable oil into a frying pan, add vinegar, warm well.
   3. Pour the mixture into a carrot, season with garlic, refrigerate for about an hour.
   4. Grate the cream cheese.
   5. Cook the crackers. To do this, cut the loaf with the same cubes. Preheat the oven to two hundred degrees, put bread cubes on a baking sheet, leave them for 15 minutes.
   6. Korean carrots, baked crackers and cheese mix, season with mayonnaise, mix thoroughly.

Salad with Korean carrots and squid.

Ingredients:

Carrots - 500 g
   - squid carcasses - 3 pcs.
   - sugar - tablespoon
   - salt - a teaspoon
   - cloves of garlic - 3 pcs.
   - onions - 500 g
   - vinegar - 2 tbsp. spoons
   - coriander - ½ teaspoon
   - paprika, chili pepper - 1 teaspoon each
   - vegetable oil - 5 tbsp. spoons

Cooking:

1. Peel the carrots, grate, add oil, spices, garlic.

2. Squid clean the films, remove the chitin plates, rinse the carcasses.

3. Boil the squid carcasses: boil water, lower the carcasses and immediately turn off the burner. Hold the carcasses in boiling water for a couple of minutes, and then remove them. As soon as they are welded, they will become voluminous and “inflated”. Put the carcasses on a plate, cool, cut into strips or rings, put on a Korean carrot.

4. Mix all the ingredients well, close the lid, send to the refrigerator for pickling.
   5. In the morning, the salad will be ready to eat.

Korean carrot, bell pepper and chicken salad.

Ingredients:
   - chicken breast - 340 g
   - Korean carrots - 200 g
   - bell pepper - 200 g
   - walnuts - 5 pcs.
   - mayonnaise

Cooking:
   1. Put the chicken breast in a pan, fill with water, salt, cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
   2. Sweet pepper cut into half rings.
   3. In chicken salad with korean carrot  add korean carrots.
   4. Arrange the nuts, cut into small pieces, add to the dish, mix.
   5. Salad season with mayonnaise, put on serving plates

Hedgehog salad with korean carrot.

Ingredients:
   - mushrooms, chicken fillet - 255 g each
   - onion
   - eggs - 3 pcs.
   - hard cheese - 250 g
   - Korean carrot - 420 g

Cooking:
   1. Fresh mushrooms cut, fry in vegetable oil.
   2. Boil chicken fillet with spices, chop finely.
3. Finely chop the onion, fry in oil.
   4. Boil eggs, grate.
   5. Lay out all components in layers in the form of a hedgehog: chicken, mushrooms, mayonnaise, onions, eggs, mayonnaise, grated cheese and Korean carrots.
   6. Make the eyes and nose of the hedgehog from pepper or olives, thorns - from Korean carrots, sprinkle the muzzle with cheese.
   7. Around the "hedgehog" lay out the greens.

As you can see, Korean carrots are combined with many products: squid, eggs, ham, chicken, mushrooms and even fruits!

Spread in layers:

Carrot
   mushrooms (I have fried champignons)
   eggs
   grated cheese
   smear all layers with mayonnaise
   spread green onions on top.

Ingredients:

• Smoked chicken breast - 200-300 grams.
• Korean carrot - 100 grams.
• Canned corn - 100 grams.
• Eggs - 2-3 pcs.
• Potato chips - 1 medium pack.
• Mayonnaise for dressing.

Simple and unusual

It's no secret that all the tastiest is usually the most harmful, especially for the figure. So the Sail salad confirms this theory. Of course, this original and satisfying snack is not for every day, but for a special occasion it is quite possible to cook it, delighting its guests with something tasty and unusual.

Especially unlike other holiday dishes, the Sail salad is prepared very quickly and according to a simple recipe.

This is a flaky appetizer, but you don't have to wait for it to soak. The composition includes high-calorie ingredients: smoked meats, eggs, corn, mayonnaise. Some cook Parus salad with potatoes or smoked fish. The most popular option is with smoked chicken. And an additional piquancy and spice to the dish gives Korean carrots.

There are two options for serving Parus salad: with and without chips. The first method is more original, and the second less harmful. But in any case, the Sail salad with smoked chicken will not leave anyone indifferent.

Thanks to the recipe with the photo, the Sail salad with chips is easy to make. If desired, you can add or remove some ingredients, changing the taste of the dish as you wish.

Cooking

Before preparing the Sail salad, prepare a suitable salad bowl. It can be a deep glass bowl or an oval flat dish - the appetizer will look spectacular in them.

Beautifully decorated salad "Sail" will help a photo or fantasy. At the edges you can put fresh herbs.

Without chips, you can also make a delicious salad. For serving, it is better to take a deep salad bowl. Layers are laid out in the same sequence, but they are better to make twice as many. That is, first lay out half of all the ingredients of the Sail salad in layers, then repeat the same steps. Top can be decorated with sprigs of dill or parsley.

Salad “Sail” can be prepared with smoked brisket or fish, replacing them with chicken. Smoked fish is better to use fatty: salmon or trout, mackerel.

Scarlet Sails and other variations with the recipe

Another unusual salad with a similar design is Scarlet Sails. Unlike the previous one, this is a fish dish with a delicate melting taste and less caloric.

The Scarlet Sails salad recipe is very simple. You will need canned fish in oil, for example, tuna or pink salmon; 1-2 tomatoes; hard cheese; a packet of crackers and mayonnaise. The salad is laid out in layers on a flat elongated dish, each of them is smeared with mayonnaise. The priority is as follows: canned goods mashed with a fork, crackers, grated cheese, and finely chopped tomato. Grease the last layer with mayonnaise more abundantly, covering it with the edges of the salad.

Using the recipe from the photo, the Scarlet Sails salad can be interestingly decorated with slices of red apples. They need to be stuck in the top of the salad (3-4 pieces in a row) vertically to give the dish the appearance of a sailboat.

Instead of apples, you can use slices of slightly salted or smoked red fish, for example, salmon. It needs to be thinly cut lengthwise to make flat rectangles. Each of them is pierced from the top edge with a toothpick and placed on top of the salad, slightly bending the bottom edge of the fish plates.

As you can see, the Sail salad or the like is not difficult to prepare, especially if you use the recipe with the photo. Making such dishes, approach the process creatively, do not be afraid to use unusual products for decoration, for example, if you make a salad without chips, then you can decorate it with “sails” from thin slices of cheese and toothpicks.

Korean carrots managed to fall in love with many for the sweet taste of spiciness and piquancy. Initially, it was an independent snack, which we just complemented and enriched the festive table. However, now it is increasingly being used as a constituent ingredient in various salads, it is added to recipes, where it plays one of the key roles.

Dishes with spicy vegetables have a lot of attractive properties - this is lightness, moderate spiciness, piquancy and an amazing taste that is incomparable with anything. Korean carrots go well with smoked meats, poultry, mushrooms, herbs, potatoes, beans and many other vegetables, as well as some fruits. If you are looking for delicious salads recipes with this ingredient, then you are on the right track. On this page you will find the most amazing salads with Korean carrots.

Recipe One: Salad with Mushrooms, Korean Carrots and Chicken

Such recipes are classified as nutritious and deliciously delicious. This treat will create strong competition to any festive meal at the feast, and you will be recognized as a skilled housewife. There will be a salad with Korean carrots and a wonderful dinner with your family, because it takes very little time to cook, so you can always cook it after work in a hurry.

We will need

• Chicken Breast - 1 pc.;
• Champignons - 190 grams;
• Egg - 2 pcs.;
• Onion - 2 pcs.;
• Korean carrots - 190 grams;
• Cheese - 200 grams;
• Mayonnaise - 1 pack;
• Sunflower oil - 3 tbsp .;
• Salt;
• Spice.

Cooking

1. First, boil the chicken breast in salt water with bay leaves and peppercorns, having previously prepared and washed it. After that, cool the fillet, tear it into fibers;
2. We clean the champignons thoroughly, wash them, remove all the forest debris. Shred in large slices. Preheat the pan, add the sunflower oil to it and fry the mushrooms;
3. Peel the onions, rinse, chop them into small pieces. We spread it to the mushrooms, mix, then fry everything until cooked;
4. We will boil the eggs, then cool, peel and chop finely;
5. We will drive hard cheese through a grater to get air chips;
6. Now let's collect our salad. The recipes for this dish can be very different, the treats can simply be mixed or folded in layers. We choose the last option, so put the frying of mushrooms and onions on a wide dish, sprinkle it with a little mayonnaise;
7. Next, lay out a layer of their grated eggs. We also impregnate with dressing;
8. The third "floor" will be the boiled chicken, put the delicious pieces, spread the layer with mayonnaise;
9. Now the turn of Korean carrots, it can be shortened a little or left as is. But the brine must be drained from it. Also layered with mayonnaise impregnation;
10. Finally, sprinkle everything with grated cheese, you can decorate as you wish. That's it, the spicy salad with Korean carrots is ready, treat yourself!

Tip: Usually, when cooking puff salads, a large amount of mayonnaise is spent, which makes them high-calorie and not useful. You can save the amount of sauce and reduce the fat content of dishes with a little trick: cut a small corner of the bag with mayonnaise, and then use it as a pastry bag, pouring a thin stream of salad onto layers of salad.

Recipe Two: Juicy Salad with Pineapple, Korean Carrots and Chicken

Original, juicy, fragrant and insanely tasty salad, it combines the sweetness of pineapple, the pungency of carrots and the satiety of chicken. Such an unusual treat will certainly be appreciated by everyone, especially children. What could be more beautiful than a dinner uniting generations? Be sure to treat your entire family with this wonderful salad.

We will need

• Chicken (breast) - 1.5 pcs. (or 300 grams);
• Canned Pineapple - 1 jar;
• Korean carrots - 190 grams;
• Mayonnaise.

Cooking

1. First, boil the breast - this is the only preliminary preparation that we have to spend for this salad. First of all, rinse the fillet, clean it from the films, then let it cook with spices and salt. Cool the chicken, then cut into slices;
2. We pour the syrup from canned fruit, in the salad it is necessary, but to supplement them with the list of drinks for dinner will be a great idea. Shred sweet slices into small cubes;
3. Dry the carrots lightly, laying it on a paper napkin. You can also cut long slices in half;
4. Now connect all the components. Fill them with mayonnaise. Forget about all this splendor for at least half an hour. We need the ingredients to be able to at least get a little nourishment. Done, enjoy yourself and enjoy!

Recipe Three: Salad with Korean Carrots, Ham and Chips

This original crunchy salad is an excellent appetizer for beer or cognac. As well as a wonderful dinner dish on your own. In the list of his fans there are usually children, and adults are not behind them, because the fragrant and satisfying recipes of treats leaves no one indifferent. It is very simple to prepare such a treat, you don’t have to fry, stew or boil anything, so the process will take very little time, which makes this salad indispensable in some cases.

We will need

• Juicy ham - 180 grams;
• Potato chips (bacon, cheese, smoked meats) - a small pack;
• Salted mushrooms - 1 jar;
• Korean carrots - 110 grams;
• Eggs - 3 pcs.;
• Cheese - 140 grams;
• Mayonnaise - 1 sachet;
• Salt;
• A mixture of ground peppers - ½ tsp

Cooking

1. First, salt the marinade from our mushrooms, toss them on a sieve. When the thick brine completely drains, chop them with thin slices or straws;
2. We’ll clean the ham from the artificial film and cut into thin rings. Then each of them finely and finely chop with ribbons or cubes;
3. Boil the eggs, cool and clean, as expected. Shred them smaller;
4. Put the carrots on a paper towel or napkin, slightly dry with oil. Cut it a little shorter than it is;
5. Cheese through a grater to get cheese air chips;
6. There are various recipes for similar dishes from these ingredients, in most of them the products are simply mixed. However, in our case, we will make a puff salad. First, put Korean carrots in a deep bowl, pour it with mayonnaise sauce. Next, put the mushrooms, season again with the fill. On top of them we chop most of the packaging of the chips. And leave a few whole slices for decoration;
7. This is followed by a layer of ham with mayonnaise impregnation, on top of which we spread the cheese (also pouring sauce). The upper tier will consist of grated eggs. It is not necessary to fill it with mayonnaise, but you can make a thin net if you want;
8. From the deferred chips we form decorations. It can be waves, flowers or something else. The treat is ready, we serve it immediately.

Recipe Four: Salad with Prunes, Korean Carrots and Fresh Beans

A simple and easy salad will appeal to those who can’t imagine their kitchen without savory and satisfying dishes, collecting the finest recipes. In this treat such qualities are combined: beans gives the dish color, prunes give a light sweetness, and spicy carrots add taste. This whole “bouquet” of combinations of summer greens completes, adding notes of refinement and freshness. Be sure to treat your family with this wonderful salad.

We will need

• Korean carrots - 280 grams;
• Raw Beans - 1 cup;
• Prunes - 280 grams;
• Greens (preferably a mixture of dill, green onions and parsley) - 80 grams;
• Mayonnaise - 1 sachet;
• Salt.

Cooking

1. Beans for salad should be soaked in advance in water, 4 hours at least. Then boil it with the addition of salt. If it was not possible to prepare the beans on time, you can add a small pinch of salt after boiling, this will allow the product to quickly boil;
2. We sort out prunes from garbage, well mine. Scald with boiling water, leave it for half an hour. Then we merge the resulting broth, and shred the berries in medium-sized slices;
3. Rinse all the greens, put on towels to dry. After that finely shred;
4. Now you can collect our salad: add hot carrots, fresh herbs and chopped prunes to the cooled beans;
5. Pour a couple of tablespoons of mayonnaise into the mixture, sprinkle with salt, mix and enjoy!

And chips are very popular. This dish will delight you with a rich, spicy taste and original appearance. By the way, cooking it is simple, and there are plenty of variations.

Making a Harvest: Korean Carrot Recipe

If you are going to cook a salad with Korean carrots and chips, you must first make a preparation. Indeed, for any recipe you will need a ready-made carrot in Korean. So, here is a list of the right ingredients:

• 1 kg of carrots;
• head of garlic (it is better to take a large one, so the appetizer will become sharp and spicy)
• table vinegar (about four tablespoons);
• salt;
• half a glass of vegetable oil;
• a large spoon of sugar;
• spices: cloves, red and black pepper (ground), ground coriander (on the tip of a knife).

First you need to grate the carrots with long, thin strips. Now peel and chop the garlic, add it to the carrots and stir. Next, add bay leaf, vinegar, vegetable oil, spices and other ingredients from the list to the mixture. Stir the salad well, put it in an enameled dish and place a press on top (for example, put a jar of water on the lid that fully enters the container and covers the carrots). The dish is infused for 2-3 days, after which it is ready to serve. It can be used as an independent snack or added to a salad.

Salad with Korean carrots, chicken and chips

Of course, every housewife wants to make the table rich and beautiful. But what if you have a little cooking time? We bring to your attention a simple salad with chips and Korean carrots. The recipe involves the use of the following components:

• 800 g of chicken breast (it is better to take smoked, but you can also boiled);
• 200 g of ready-made Korean carrots;
• a small pack of chips;
• mayonnaise (about 150 g).

Divide the chicken breast, carrots and corn in two. Lay out the salad in layers: chicken - corn - carrots. Each layer should be anointed with mayonnaise. Sprinkle chips on top of the dish (whole or chopped). By the way, decorating salad with chips is better before eating, as otherwise they will soften.

Orchid Salad with Mushrooms

If you want to please guests with a delicious dish, then you should consider a salad with chips and Korean carrots called "Orchid." The list of necessary products is as follows:

• 500 g of meat (it is better to take smoked breast);
• canned champignons;
• 150 g Korean carrots;
• a pack of potato chips;
• 3 boiled eggs;
• 150 g of sour cream and mayonnaise;
• onion greens (optional).

First you need to prepare the products. Finely chop the chicken, eggs, onions and mushrooms. For the sauce, mix sour cream and mayonnaise. The salad is laid out on the dish in layers: Korean carrots, mushrooms, chips (can be ground beforehand), chicken, eggs. All layers (except chips) should be well greased with sauce. Top appetizer garnished with green onions and potato chips.

Rainbow Salad with Chips and Korean Carrot

If you are looking for some original dish that will not only delight guests with a delicate taste, but also decorate the table, then you should try this recipe. Here is the list of products:

• prepared Korean carrot;
• ham;
• cucumber;
• crisps.

Ham and cucumber cut into strips. Cabbage also needs to be chopped. First you need to generously grease the plate with mayonnaise. The ingredients are laid out in circles. On the edge of the plate should be cabbage, then carrots and ham, and in the center - a cucumber. Garnish with chips on top of the salad (preferably a few minutes before serving). A simple and tasty dish is ready. By the way, fresh vegetables are also useful.

Caprice Salad

In a salad with Korean carrots and chips, you can add crab sticks so beloved by everyone. Here is the list of products for making delicious Caprice salad:

• 200 g of Korean carrots;
• 150 g of champignons;
• 3 small sweet peppers;
• 200 g of crab sticks;
• pack of chips;
• mayonnaise as a sauce;
• olives (several pieces, for decoration);
• salt and other spices.

Cut the pepper into half rings, after cleaning it from the seed box. Wash mushrooms, boil and cut into slices (you can fry if desired). Crab sticks are best cut into strips. In a salad bowl, put carrots, mushrooms, peppers, crab sticks, add mayonnaise, salt and other spices to taste. Garnish the dish with chopped olives and chips on top - a delicious treat is ready.

Salad recipe "Ginger"

The hostess “Ryzhik” enjoys special love of housewives. This is a hearty and tasty snack, which is prepared simply. Here is the list of products:

• boiled chicken breast;
• a can of canned corn;
• 120 g of Korean carrots;
• one bell pepper (it is better to take yellow or orange);
• 5 cloves of garlic;
• mayonnaise;
• spices, herbs for decoration.

Dice chicken breast and sweet pepper. Add to the mixture Korean carrots, corn, chopped garlic, spices to taste. Mix the salad with mayonnaise. Garnish the dish with chips and chopped greens.

Sunflower Salad Recipe

This appetizer will become a real decoration, because it looks original, and it’s easy to prepare. Here is a list of ingredients:

• two small onions;
• 500 g of champignons;
• 300 g of Korean carrots;
• 3 eggs;
• hard cheese (about 300 g);
• 300 g chicken;
• mayonnaise and spices;
• pack of chips;
• black olives.

First we prepare the products. Peel the onions, cut into cubes and fry in vegetable oil until golden brown. Mushrooms also need to be cut into plates and fry. The cheese is ground on a coarse grater. Eggs are boiled, cleaned and proteins separated from yolks. Yolks need to be grated on a fine grater, and proteins - on a large. Boiled chicken fillet and cut into cubes.

The salad is laid out on the dish in layers in the following order: chicken - onion - champignons - Korean carrot - egg whites - cheese - yolks. Each layer should be generously greased with mayonnaise. It is better to let the salad stand for several hours so that the ingredients are well soaked in the sauce. Before serving, decorate the salad. The surface is covered with cut black olives, and chips are laid out on the sides like flower petals.

Of course, a salad with Korean carrots and chips can be modified to your own taste by adding different products and spices. You can cook both meat and vegetable salad, as carrots and chips go well with almost any product. Enjoy your meal!